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Low Fat Frozen Confectionery Product

a low-fat, confectionery technology, applied in the field of low-fat frozen dairy confectionery products, can solve the problems of reduced structural stabilisation effect, insufficient stability of products, and inability to withstand the cold chain in sufficient quantities

Inactive Publication Date: 2007-12-13
CONOPCO INC D B A UNILEVER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0006] We have now found that the addition of ice structuring proteins (ISPs) to low fat frozen dairy confectionery products significantly improves the stability of the product without deleterious effects on texture and / or taste and without the need for high levels of stabilisers. Further, we have found that where ISP is added in combination with increased levels of stabilisers, such as gelatin, the ISP masks / reduces the deleterious effects of the stabilisers on product texture (e.g. gumminess) and taste resulting in further improvements in stability without the side effects normally associated with increased levels of stabilisers.
[0011] The present invention also provides the use of an ice structuring protein (ISP) to stabilise the structure of a low fat dairy frozen confectionery product having 3 wt % or less fat. In a related aspect the present invention provides the use of an ice structuring protein (ISP) to reduce the deleterious effects of stabilisers on texture and / or taste in a low fat dairy frozen confectionery product having 3 wt % or less fat.
[0012] In another related aspect, the present invention provides the use of an ice structuring protein (ISP) to enhance the shape retention of a low fat dairy frozen confectionery product having 3% or less fat.
[0013] The present invention further provides a method of stabilising a low fat dairy frozen confectionery product having 3 wt % or less fat which method comprises adding to the product an ice structuring protein (ISP) prior to or during freezing of the product. In a related aspect a method is provided of reducing the deleterious effects of stabilisers on texture and / or taste in a low fat dairy frozen confectionery product having 3 wt % or less fat which method comprises adding to the product an ice structuring protein (ISP) prior to, during, and / or after freezing of the product.
[0014] In another related aspect, the present invention provides a method of enhancing shape retention in a low fat dairy frozen confectionery product having 3 wt % or less fat which method comprises adding to the product an ice structuring protein (ISP) prior to, during, and / or after freezing of the product.

Problems solved by technology

However, by reducing the amount of fat in the ice cream, considerable difficulties arise as its effectiveness in stabilising the structure is reduced.
Insufficiently stable products are not robust to the cold chain and are unacceptable to consumers.
However, while increasing the ice content or stabiliser level may improve product stability this has undesirable effects on the texture of the ice cream.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Effect of Increased Ice Phase and / or Stabiliser Levels on Low Fat Ice Cream Stability and Texture

[0054] The shape retention and texture of the following ice cream formulations was considered:

1) 0.8% fat, 50% ice at −18° C. and 0.25% gelatin(control)2) 0.8% fat, 60% ice at −18° C. and 0.25% gelatin(++ ice)3) 0.8% fat, 55% ice at −18° C. and 0.25% gelatin(+ ice)4) 0.8% fat, 50% ice at −18° C. and 0.5% gelatin(+ gelatin)5) 0.8% fat, 55% ice at −18° C. and 0.5% gelatin(+ ice +gelatin)

Results—Sensory Analysis

[0055] Sensory analysis of ice cream made from formulation 2 indicated that compared to control formulation 1 it was hard, cold eating with a thin watery breakdown. This texture was considered unacceptable and no further tests on ice cream using this formulation were done.

[0056] Sensory analysis of ice cream made from formulation 3 indicated that although there were changes in textural attributes similar to formulation 2, the changes were not extreme and the texture was accepta...

example 2

Effect of ISP on Stability of Low Fat Ice Cream

[0061] The effect of ice structuring protein (ISP) on the stability of low fat ice cream was determined by the addition of ISP to formulation 1, 3, 4 and 5 of Example 1. Recombinant ocean pout type III AFP HPLC-12 produced in yeast (see WO97 / 02343) was added to the formulation at a level of 0.001 wt %. ISP was also added to formulations 3, 4 and 5 to determine the effect of ISP in combination with increased ice levels and / or increased stabiliser levels.

[0062] The results of the shape retention tests demonstrate that at both storage temperatures the addition of ISP to formulation 1 improves shape retention more than either increasing the ice content (formulation 3 without ISP) or adding gelatin (formulation 4 without ISP) or increasing the ice content and adding gelatin (formulation 5 without ISP). The improvement obtained by adding ISP is greater at the lower storage temperature as there is a higher ice content in the ice cream at thi...

example 3

Effect of ISP on Sensory Properties of Low Fat Ice Cream

[0065] The effect of ISP on the textural and sensory properties was also considered for the four formulations tested in Example 2.

[0066] It was found that for formulation 1 containing ISP, the ice cream was firmer, but was not unacceptably hard or brittle. However, unexpectedly, it was found that the sensory properties of the ice cream formulations containing increased levels of gelatin (formulations 4 and 5) were affected by the ISP. It was found that in the presence of ISP the gumminess associated with the addition of gelatin was less noticeable and the texture was more desirable.

[0067] These results demonstrate that by using ISP instead of increased levels stabilisers to stabilise a low fat ice cream formulation, unacceptable changes to product texture associated with the addition of high levels of stabiliser can be avoided. Furthermore, by adding ISP to a formulation it is possible to use increased levels of stabiliser t...

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PUM

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Abstract

A low fat dairy frozen confectionery product is provided having 3% or less fat which product comprises an ice structuring protein (ISP).

Description

FIELD OF THE INVENTION [0001] The present invention relates to low fat frozen dairy confectionery products which contain ice structuring proteins. BACKGROUND TO THE INVENTION [0002] Since the beginning of the 1980s there has been an increasing demand for frozen confectionery products and desserts such as ice cream and related products which have a reduced calorific value. [0003] Reducing the amount of fat in the ice cream would be the most effective way of reducing the calorific value as it has a calorific value per gram which is higher than that of carbohydrates. However, by reducing the amount of fat in the ice cream, considerable difficulties arise as its effectiveness in stabilising the structure is reduced. Insufficiently stable products are not robust to the cold chain and are unacceptable to consumers. [0004] There are three phases that contribute to structure and therefore stability of ice cream, namely fat, ice and the matrix, which includes stabilisers. [0005] In low fat i...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23L1/48A23L35/00
CPCA23G9/327A23G9/38
Inventor BRAMLEY, ALLAN SIDNEYLACY, IANLINDNER, NIGELQUAIL, PATRICIA JILL
Owner CONOPCO INC D B A UNILEVER
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